Chicken Kabobs

READY IN: 50mins
Top Review by Chef floWer

I made this for *Zaar World Tour III* - Jerk Seasoning: I substituted the cilantro/coriander to ground coriander because I didn't have the fresh one at home and I used red chilli because scotch bonnet peppers is not available in my area. Kebabs: On the wooden skewers I just used the chicken and char-grilled the vegetables separately from the chicken because I didn't have them all at home, then I used the vegetable as a side dish. Rice: Kept to the recipe except I didn't use the optional cilantro/coriander. Little Miss (DD) ate the rice with the side vegetables as the chicken was too spicy for her. Hubby and I really liked the taste, it was wonderful, even though I didn't have the chicken and vegetable combination on the wooden skewers I still had the same jerk flavours and if the Caribbean taste like this, then I'm on the hammock! Great work team

Ingredients Nutrition


  1. Slice limes in half, squeeze lime juice into food processor or Magic Bullet bowl.
  2. De seed the chili, (be careful and use gloves) only using the outside flesh.
  3. Add garlic and rest ingredients to food processor bowl.
  4. Blend until all bits are mixed.
  5. Save 1/4 of marinade to dot on meat after grilling.
  6. Place meat into a dish or plastic bag, making sure the meat is completely covered.
  7. Put in refrigerator for at least 2 hours, more is better. (Up to 24 hours for outstanding tastes).
  8. If using wooden skewers, make sure you have soaked them in water for at least 30 minutes.
  9. Prepare grill, and remove meat from marinade, (throw excess away).
  10. Add 1 tablespoon of pineapple juice to extra reserved amount of jerk seasoning.
  11. Thread chicken with vegetable, and fruit ingredients onto skewers in your own unique, creative way.
  12. Carefully put chicken/vegetable skewers on grill, and turning frequently, cook for at least 10-15 minutes at a medium heat. (Watch them carefully).
  13. Last 3-5 minutes lavishly apply (as desired) the extra Jerk Seasoning, to the kabobs.

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